Vegan macadamia pesto pasta
This delicious dinner idea is vegan, gluten free and also low FODMAP. Recipe by nutritionist Casey-Lee Lyons. Passionate about helping others to live a healthier life, nutritionist, naturopath, recipe developer Casey-Lee Lyons from Live Love Nourish shares nutrition tips and wholefood recipes that nourish from the inside out.
Servings 5
Course Main Course
Preference Gluten Free, Vegan
Perfect for Midweek Meal
Skill level Easy
- 3 cups fresh basil leaves packed + extra to serve
- 1/2 cup macadamia oil or extra virgin olive oil
- 1/2 cup raw macadamias
- 2 tbsp lemon juice + extra to taste
- 1 tbsp nutritional yeast
- 1 tbsp garlic infused extra virgin olive oil
- pinch sea salt
- gluten free pasta 4 to 6 serves
- 1/2 cup macadamias roasted
In a food processor, blitz basil with half the amount of oil to a fine chop.
Add remaining oil, macadamias, lemon juice, nutritional yeast, garlic oil and sea salt. Process until combined and finely chopped. Add additional lemon juice and sea salt to taste.
Store in a glass air-tight jar in fridge. Top with a film of extra virgin olive oil after each use to keep fresher longer.
Cook pasta according to packet instructions. Drain.
Stir pesto through warm pasta.
Serve with extra roasted macadamia nuts and fresh basil leaves.
Calories: 395kcalCarbohydrates: 5gProtein: 3gFat: 42gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 33gSodium: 2mgPotassium: 177mgFiber: 3gSugar: 1gVitamin A: 760IUVitamin C: 5mgCalcium: 49mgIron: 2mg